Em did the flowers:
There were Easter eggs for the children's table:
My three boys:
We made the Pavlova from a recipe in the current issue of Gourmet. It is filled with lemon curd and topped with berries -- incredible! And check out the size -- huge! (I did double the recipe):
And the Easter-egg china -- my favorite:
These cookies, made by Carla, were a hit. They were shortbread that melted in your mouth, filled with an almond cream!